Microwave Vegan Fudge

Microwave Vegan Fudge

Ingredients:

  • 1 cup vegan chocolate chips(e.g. Trader Joe’s) OR 8.5oz sweetened dark chocolate
  • 4oz natural vegan butter substitute(e.g. Earth Balance)
  • 1/2 cup powdered sugar
  • 1/4 cup non-dairy milk

In the microwave or over a double-broiler, melt together the chocolate chips and butter substitute. Take care not to burn the chocolate. Once fully incorporated, sift in the powdered sugar and pour in the non-dairy milk. Stir until fully incorporated. Pour into a small, square pan about 6 inches by 6 inches. Drop on the counter a few time to remove any air pockets and refrigerate for at least 2 hours before serving.

22 Responses to Microwave Vegan Fudge
  1. […] have funny food complexes. Believe it or not, I’ve always had a tray of vegan fudge in my fridge since last April. Why? What if someone came over and wanted some fudge to eat? These […]

  2. Gabriela @ Une Vie Saine
    October 23, 2010 | 1:01 pm

    Every time you post this, I want some but I don’t have all the ingredients on hand. I have all the ingredients on hand. Today is the day :)

  3. elise
    October 24, 2010 | 4:04 pm

    this is being made right now. omg. right now.

  4. Ana
    October 26, 2010 | 9:03 pm

    This looks delicious Evan! I think it would be amazingly good using coconut butter in place of the butter… maybe I should try that!
    Ana

    • Wannabe Chef
      October 26, 2010 | 9:22 pm

      If you try that, please pass it along! I’ve just started eating coconut butter straight and love it. I need more recipes that use it.

  5. […] 26, 2010 by elise Evan’s vegan fudge is no […]

  6. […] was inspired by both Mama Pea’s & Averie’s recipes, but used a fudge base similar to Evan’s, and then winged it on my own from […]

  7. Vanessa MacCormick
    November 9, 2010 | 2:13 pm

    Hi there,
    I made your fudge this weekend, using coconut oil and coconut milk. I made it in cupcake papers, as I was going to (yes, going to) provide them for a charity bake sale. Coconut oil might not have been the best choice, as it didn’t connect with the other ingredients as well as I would have liked, and some of it seeped through the papers (this wouldn’t work even this well in a pan). But I double papered them, and tried one. HOLY! This was the best fudge that my partner or I had ever eaten. It tasted a lot like those Icy Square chocolates. I am NOT making this again until the night before the charity bake sale, because I know that I’d eat it all…again. Thank you for this recipe!

    • Wannabe Chef
      November 9, 2010 | 5:34 pm

      I’m so glad you liked it that much! I ran out and I’m hesitant to make another pan already because it never lasts. I haven’t tried coconut oil but I’ll have to give it a go on your recommendation.

  8. Paige @ Running Around Normal
    November 28, 2010 | 6:58 pm

    Oh yum! I love anything that’s quick and easy and contains no animals:) Well, any food, I mean…

  9. A Christmas Story. « Hi Pies
    December 26, 2010 | 12:17 am

    […] Microwave vegan fudge: Evan’s recipe. Candy cane cookies: Betty Crocker. […]

  10. Katie
    December 31, 2010 | 4:20 pm

    Seriously…that’s it?? It’s so easy and I have all the ingredients on hand! Now I just have to get rid of all th Christmas treats in my house so I can have an excuse to make it. :-)

    • Katie
      December 31, 2010 | 4:43 pm

      Scratch that. After 10 minutes of thinking about it, I have decided to make it NOW.

  11. Fudge, Chocolate, and Holiday Baking
    August 12, 2011 | 10:15 pm

    […] Evan has a great fast and easy vegan fudge recipe […]

  12. Kailey
    August 15, 2012 | 7:26 pm

    This looks good except I wish it didn’t use a butter substitute. I can’t find any good recipes that don’t use vegan butter or nut meal (I have allergies) and I’m so disappointed. Earth Balance is $8.00 at our local grocery store and I refuse to buy it because it’s so expensive and also I would never use it except in the rare case of making fudge.

    • Mercy
      December 31, 2012 | 9:01 pm

      You could use Blue Bonnet Light. It’s 0.98 at my local Wal-Mart and is vegan.

    • Kailey
      August 15, 2013 | 10:06 pm

      I feel your pain. I really hate using butter substitute and I am allergic to every nut on the planet in addition to peanuts, so peanut/cashew/almond butter is out. I don’t know if you’ve tried soy nut or sunflower seed butter yet. I’m allergic to both unfortunately.

  13. Radhika Sarohia
    November 17, 2012 | 11:14 pm

    Wow this looks incredible

  14. niamh
    June 15, 2013 | 7:58 am

    could you make this with cocoa powder? I dont have any vegan choc chips

    • Wannabe Chef
      June 15, 2013 | 10:11 am

      I’m afraid not, the cocoa butter and sugar in the chocolate chips are essential to the taste and texture

  15. Kailey
    August 15, 2013 | 10:04 pm

    I haven’t had fudge in over one year…until tonight when I made this recipe. Your recipe was fine, but I definitely wouldn’t call it fudge. It definitely tasted like regular melted chocolate. Around the holidays, my family and I make this treat called peppermint bark, which is basically melted chocolate sprinkled with smashed up candy canes that is allowed to set in the freezer. This recipe tasted more like that and far less like the fluffy fudge I was used to before going vegan. The texture was not what I was hoping for, but I’ll definitely keep this recipe in mind when making peppermint bark. Thanks.

  16. […] of the microwave vegan fudge I made from this Wanna Be Chef recipe. I used almond milk and added Dandies vegan marshmallows and everyone who had one at the Show of […]

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Evan Thomas, The Wannabe Chef, as seen on NBC.com and in Food Network and Rachael Ray magazines. Evan@TheWannabeChef.netRead More About Us »